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Lobster
Recipes
Soups
Lobster Bisque
½ cup butter or margarine
1½ large onions
6 celery stalks
2 large carrots (approximately 1/2 pound)
½ cup sherry
¼ cup brandy
2 Tablespoons lobster base (or 6 seafood bouillon cubes)
½ cup flour
2 quarts lobster stock – recipe follows
2 teaspoon paprika
½ teaspoon cayenne pepper
Salt and Pepper to taste
1 quart heavy cream
As needed – lobster meat for garnish
In a heavy-bottomed soup pot melt butter and add
vegetables. Cook until tender. Add sherry and brandy. Add
lobster base (or cubes). You must constantly stir during
this part to avoid burning. After liquid has evaporated,
add flour. Cook until everything is well coated with the
flour.
Add lobster stock and continue stirring. As mixture begins
to thicken, lower heat. Cook until soup begins to thicken
and smooth out. Season with paprika and cayenne pepper.
Remove from heat.
At this point, you can puree in either a food processor or
food mill or just strain through a fine sieve. Reheat with
cream and pieces of lobster meat on a medium-low heat. You
can adjust the seasonings with more sherry and salt and
pepper if desired. Serves 4.
Lobster Stock
6 lobster bodies
Cold water to cover (after cooking there should be
approximately 2 quarts of liquid remaining)
1 bay leaf
2 celery stalks
1 small onion
1/2 cup of tomatoes (fresh or canned) crushed (optional)
Place lobster bodies in a large stock pot and completely
cover with water. Set on high heat. Add remaining
ingredients and bring to a boil. Turn heat down until the
liquid is at a mild simmer. Cook one hour. Strain and let
cool. Any residual debris at the bottom of the liquid
should be discarded as it can sometimes make your dish
bitter and off-color
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com